In a large pot, heat some olive oil and add the beef. Brown for a few minutes.

Add the chopped onion, salt, and pepper. Cook for about 10 minutes, stirring often to prevent burning.

Add the tomato purée, peas, another pinch of salt, and the sugar. Lower the heat and simmer for about 2 hours.

Meanwhile, wash and slice the eggplant. Fry the slices in hot, lightly salted oil, then drain on paper towels.

While the pasta cooks, remove the beef from the sauce and shred it using forks or kitchen scissors. Set aside.

Drain the pasta and toss it with the sauce, reserving a few spoonfuls of sauce for the topping.

Grease a large baking dish with a few small pieces of butter. Add half the pasta and spread it evenly.

Next, layer the following: fried eggplant slices, sliced cheese, and half of the shredded beef.

Press the pasta down gently, then layer on the remaining shredded beef, eggplant, and sliced cheese.

For the topping, in a bowl, combine the reserved sauce, eggs, 2 tablespoons grated Parmesan, and a pinch of salt. Beat well with a fork.

Bake in a preheated convection oven at 350°F (180°C) for about 20 minutes, until golden brown.

Let cool for about 15 minutes, then cut into slices and serve.

Tips: 1- You can prepare the sauce and fry the eggplant the night before. 2- You can add hard-boiled eggs and béchamel sauce to the filling if you like.